Honey Sauced Chicken, GRILLED VEGETABLE KABOBS

Hi everyone!

Tomorrow we are having Honey Sauced Chicken for dinner.  This is done in the crockpot which is great for a busy weeknight or a hot summer day when you don't want to heat up your kitchen.  I have many friends who put their crackpot in the garage when it is hot out so that they don't heat up their kitchens at all.  You can bake this in the oven if you prefer and the directions are in the recipe.  On the side we'll be having rice and Grilled Vegetable Kabobs.  I don't plan to do potatoes since we are having rice with dinner but you could do any veggies you like, that's the beauty of kabobs!

Honey Sauced Chicken
Kkmas0n ~ mmmmCafe

1.5 pound chicken (of your choice)
1 tsp. salt
1/2 tsp. black pepper
1 cup honey
1/2 cup soy sauce
1/4 cup chopped onion (or 1/16 cup onion flakes)
1/4 cup ketchup
2 Tbs. vegetable oil
2 clove garlic, minced
1/2 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles. To bake chicken as a 30 minute meal:Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

GRILLED VEGETABLE KABOBS
Tricia/turtlemom001 Cooks.com
Serves 6

3 sm. red potatoes
1 red pepper (seeds and ribs removed)
1 yellow pepper (seeds and ribs removed)
2 sm. zucchini
2 sm. onions, peeled
2 tbsp. grainy mustard
1 tbsp. fresh rosemary or 1 1/2 tsp. dried
2 shallots, peeled and chopped
1/2 c. white wine vinegar
3 cloves garlic, peeled and chopped
1/4 tsp. black pepper

Quarter potatoes and parboil until almost tender, about 6 minutes. Cut zucchini into chunks, peppers into squares and onions into thin wedges. Mix marinade ingredients and marinate vegetables 4 to 6 hours at room temperature, or overnight in the refrigerator. Thread onto skewers and grill over coals or broil in the oven, approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce.

Tricia’s Notes: I also used chicken and it was delicious. (Obviously if you use meat you can’t use the leftover marinade as sauce unless you heat it enough to kill the bacteria)